Carrot Cake

Cook time 1 hour and 15 minutes
Servings 8


Butter, for greasing
4 eggs
1 ½ cups caster sugar
1 cup vegetable oil
1 tsp vanilla extract
250g plain flour
1 ½ tsp bicarbonate soda
1 ½ tsp baking powder
Pinch of salt
1 tbsp cinnamon
1 tsp ground clove
120g walnuts
3 carrots, peeled and grated

Carrot Cake


Pre heat the oven to 180°C.

If you are not using a non stick tin, grease a loaf or round spring form tin with a little butter followed by dusting with flour.

Whisk together the eggs, sugar, oil and vanilla until light and fluffy. Now add the dry ingredients including the cinnamon and clove. Whisk again until well combined. Fold in the nuts and carrots and pour into tin.

Bake in the oven for 45 minutes.

Cool in the tin for 15 minutes before removing and cooling completely on a wire rack.

Serve sliced with a dollop of mascarpone.